Ina Garten's Cioppino

Ingredients

• 2 cups Fennel Bulb (diced)
• 1.5 cups Yellow Onion (diced)
• 4 tablespoons Olive Oil (extra‑virgin, divided)
• 5 cloves Garlic (minced)
• 1 teaspoon Whole Fennel Seeds (ground slightly for better release)
• 0.5 teaspoon Crushed Red Pepper Flakes (adjust to taste)
• 28 ounces Canned Crushed Tomatoes (one 28‑oz can)
• 2 cups White Wine (Pinot Grigio) (drinking quality)
• 2 tablespoons Salt (divided)
• 2.5 teaspoons Black Pepper (freshly ground, divided)
• 4 cups Seafood Stock (homemade, see stock recipe)
• 1.5 pounds Cod Fillet (cut into 2‑inch chunks)
• 1 pound Shrimp, Peeled and Deveined (16‑20 count per pound)
• 1 pound Sea Scallops (halved crosswise)
• 24 pieces Mussels (soaked in water with a pinch of flour, rinsed, only closed shells used)
• 1 tablespoon Pear Liqueur (optional, adds subtle fruit note)
• 1 piece Baguette (sliced into 8‑10 pieces)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 2 cups Carrots (chopped, for stock)
• 3 stalks Celery Stalks (chopped, for stock)
• 0.33 cup Tomato Paste (for stock)
• 10 sprigs Fresh Thyme Sprigs (stems included, for stock)
• 1 pound Shrimp Shells (from peeled shrimp, used for stock only)

Instructions

1. Dice Base Vegetables

   Dice 2 cups of fennel and 1.5 cups of yellow onion into uniform pieces.

   Time: PT10M

2. Sauté Fennel and Onion

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced fennel and onion and cook, stirring occasionally, until tender, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

3. Add Aromatics

   Stir in 5 minced garlic cloves, 1 tsp whole fennel seeds, and 0.5 tsp crushed red pepper flakes. Cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

4. Build the Stew Base

   Add the 28‑oz can of crushed tomatoes, 1.5 cups white wine, 1 tbsp salt, 1 tsp black pepper, and the prepared 4 cups of seafood stock. Stir to combine.

   Time: PT1M

5. Simmer Stew Base

   Bring the mixture to a gentle boil, then reduce to a low simmer and cook uncovered for 30 minutes to meld flavors.

   Time: PT30M

   Temperature: low simmer

6. Prepare Homemade Seafood Stock

   While the stew simmers, heat 2 tbsp olive oil in a separate stock pot over medium heat. Add shrimp shells, 2 cups chopped onions, 2 cups chopped carrots, and 3 chopped celery stalks. Cook, stirring, for 15 minutes until the shells turn pink and vegetables soften.

   Time: PT15M

   Temperature: medium heat

7. Add Garlic to Stock

   Add 2 minced garlic cloves to the stock pot and sauté for 1 minute.

   Time: PT1M

   Temperature: medium heat

8. Simmer Stock

   Pour in 1.5 quarts water, 0.5 cup white wine, 1/3 cup tomato paste, 10 sprigs fresh thyme, 1 tbsp salt, and 1.5 tsp black pepper. Bring to a boil, then lower heat and simmer gently for 60 minutes.

   Time: PT61M

   Temperature: low simmer after boil

9. Strain Stock

   Strain the stock through a fine mesh sieve, pressing the solids to extract maximum liquid. Discard solids and measure out 4 cups for the stew.

   Time: PT5M

10. Add Cod to Stew

    Gently lower the cod chunks into the simmering stew. Do not stir; let the fish sit on the surface.

    Time: PT2M

11. Add Remaining Seafood

    Add the pound of peeled shrimp, the halved scallops, and the rinsed mussels on top of the cod.

    Time: PT2M

12. Steam Seafood

    Cover the pot with a lid and cook for 10 minutes, or until the mussels have opened and the shrimp turn pink.

    Time: PT10M

    Temperature: low simmer

13. Finish with Pear Liqueur

    Stir in 1 tbsp pear liqueur, replace the lid, and let the stew rest for 2 minutes to absorb the flavor.

    Time: PT2M

14. Prepare Garlic Toast

    Preheat oven to 400°F. Arrange sliced baguette pieces on a baking sheet, brush each side with olive oil, and season with salt and pepper. Bake for 15 minutes until golden.

    Time: PT15M

    Temperature: 400°F

15. Garlic‑Rub Toast

    Cut a garlic clove in half and rub the cut side onto each hot toast slice for a subtle garlic flavor.

    Time: PT1M

16. Plate and Garnish

    Ladle the stew into bowls, sprinkle with chopped fresh parsley, and serve with the garlic toast on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

12g

Fat

15g

Fiber

2g